Stuffed Acorn Squash
I almost called this a “Farmer’s Market Special” because I picked the apple fresh off a tree at a local farm and bought the squash, onion and chicken sausage I used at a local outdoor farmer’s market. I’m lucky that Western New York has such a fantastic abundance of local farms! Don’t worry, if farmer’s markets are not your thing then all of these ingredients can easily be picked up at your local grocery store.
This recipe tastes like Fall. I know that’s not exceptionally descriptive, but that’s what I thought when I tasted it. The sweet flesh from the roasted acorn squash pairs perfectly with the hearty sausage- apple stuffing and savory sage. Each stuffed squash half makes for a huge and filling serving, and if you’re feeding more than two this recipe is easy to double or triple. The dish also presents beautifully, so it’s a good one to serve company – they’ll be impressed!
Stuffed Acorn Squash
Source: adapted from Prevention RD
1 acorn squash, halved and seeded
1 tablespoon light butter, melted
1 garlic clove, minced
¼ teaspoon rubbed (or ground) sage, divided
4 oz turkey or chicken sausage, removed from casing
¼ cup chopped onion
½ a celery rib, finely chopped
2 oz mushrooms, chopped
½ cup peeled and chopped apple
1/3 cup panko bread crumbs
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
1 large egg white, beaten
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and place the squash halves cut side up on the baking sheet. In a small dish, combine the melted butter, minced garlic and 1/8 teaspoon of the rubbed sage. Using a silicone pastry brush, brush the butter mixture onto the inside and outside of each squash half. Roast in the oven for 50-60 minutes until tender.
2. Bring a large skillet over medium heat and add the sausage. Cook, breaking up with a spoon, until meat is cooked through. Remove meat to a mixing bowl and place the pan back on the burner. Add the onion, celery and mushrooms to the skillet and cook for about 3 minutes. Add the apples and cook for an additional 2 minutes. Turn off the burner and add the onion mixture to the sausage in the mixing bowl. Add the remaining 1/8 teaspoon of sage, the panko crumbs and the Parmesan cheese. Season with salt & pepper to taste. Add the egg white and stir until well combined.
3. When the squash halves are finished roasting, evenly pile the sausage stuffing into the two halves. Return to the oven and cook for an additional 18-20 minutes.
Yields 2 servings. WW P+: 9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per ½ cup serving from myfitnesspal.com: 292 calories, 39 g carbs, 9 g fat, 16 g protein, 6 g fiber